I don’t know where this originated (probably Pillsbury!) but I know it’s a keeper. My friend Becky calls it Veggie Pizza, so that is what we know it by. It’s basically an easy crescent crust, topped with a cream cheese base (which varies from recipe to recipe) and your favorite raw veggies. I’ve had it many times at gatherings and it’s always a hit.
2 rolls Crescent rolls
16 oz. cream cheese
1/2 c. mayonnaise
1/4 c. *sour cream
1 pkg. Ranch dressing mix
3-4 c. **chopped raw veggies
1 c. grated cheddar cheese
Line a cookie sheet or jelly roll pan with the crescent rolls, making sure to cover the bottom. Bake at 350 for about 10 minutes. Cool.
While the crust is baking, mix together the cream cheese, mayonnaise, sour cream, and Ranch dressing mix. Spread mixture over the crust. Scatter desired veggies over the cream cheese mixture and top with grated cheddar cheese. My friend Becky drizzles a little Dorothy Lynch dressing (opt.) over the veggies. Chill for about an hour or so, and cut into squares before serving.
*Note: If you don’t have sour cream, just increase the mayonnaise to 3/4 c.
** Suggested raw veggies: broccoli, cauliflower, green or red onions, cucumbers, peppers (green,yellow, orange, or red), shredded carrots, radishes, or cherry tomatoes (halved). Olives may also be added.